Cliff Bartlett
R.I.P. 5/17/2021
We're supposed to get our first rain early morning tomorrow. Thought I'd get another wintery cook in before it comes in. I picked up a 2.7 lb. chuck roast last week and went with pot roast.
Rubbed it down with a beef rub I ordered from Hey Grill Hey and got it on the 18" WSM running at a steady 250. A nice chunk of pecan for smoke.
Pulled lid after 30 minutes and flipped. Gave the other side 30 minutes. Meat was directly over the coals, no water pan.
Placed roast in foil pan and added the braising liquid. Beef base and water, red wine and a packet of onion soup mix.
Covered with HD foil and let go another hour, the entire cook at 250 smoker temp.
Mixed up some vegetables that we had on hand.
Added the vegetables to the pan, covering the meat. Re-covered and let roll for two additional hours.
Veggies cooked through and meat pulled easily with a fork.
Plated it up and it was wonderful. Great beefy flavor and very tender meat.
Thanks for looking everyone. Oh yeah, it started raining this morning around 5:00 am. It's a very light rain but beggars can't be choosers. We'll take it.
Rubbed it down with a beef rub I ordered from Hey Grill Hey and got it on the 18" WSM running at a steady 250. A nice chunk of pecan for smoke.
Pulled lid after 30 minutes and flipped. Gave the other side 30 minutes. Meat was directly over the coals, no water pan.
Placed roast in foil pan and added the braising liquid. Beef base and water, red wine and a packet of onion soup mix.
Covered with HD foil and let go another hour, the entire cook at 250 smoker temp.
Mixed up some vegetables that we had on hand.
Added the vegetables to the pan, covering the meat. Re-covered and let roll for two additional hours.
Veggies cooked through and meat pulled easily with a fork.
Plated it up and it was wonderful. Great beefy flavor and very tender meat.
Thanks for looking everyone. Oh yeah, it started raining this morning around 5:00 am. It's a very light rain but beggars can't be choosers. We'll take it.
